Dinengdeng, Green Leafy Version
Dinengdeng, Green Leafy Version. The Ilocano dinengdeng is a versatile dish for the reason that it could be cook with what ever vegetable that is available or in season. From root vegetables like the kamote or sweet potato, to the colorful vegetable flowers like the bulaklak ng kalabasa or squash floret.
Dinengdeng is a vegetable boiled with fish bagoong dish that is topped with what ever available broiled or fried fish. The cooking procedure for this green leafy version is basically the same from my previous post. Click here and here. I just used more of the green vegetable tops and leaves.
I have also added squash flowers which was available at that time.
Ingredients:
1 big bowl of combination but not limited of the following leafy vegetables with upo and talong.
malunggay fruits, skinned, cut into 2” lengths strips
malunggay leaves, removed from stem
upo, cut into wedges
eggplant, cut into 2” lengths strips
kamote tops, leaves, trimmed
squash tops, leaves, flowers, trimmed
grilled or fried fish, sliced crosswise
2-3 tbsp. bagoong na isda1 small size onioin, chopped
1 medium size tomato, chopped
1/2 thumb size ginger, sliced
salt
Cooking Procedure:
Dilute bagoong na isda in 3 to 4cups of water, strain in a sheave and pour solution in a casserole bring to boil add in ginger onion and tomato, simmer for 3 to 5 minutes, remove all scams that rises. Add in all the vegetables, vegetables that will require longer time to cook at the bottom and cook for 3-5 minutes or until half cooked now add the leafy vegetables at the top and cook for another 1 to 2 minutes or until vegetables are just cooked but firm, do not overcook. Season with salt if required. Top with grilled or fried fish and keep covered for a minute. Serve hot.
Dinengdeng is a vegetable boiled with fish bagoong dish that is topped with what ever available broiled or fried fish. The cooking procedure for this green leafy version is basically the same from my previous post. Click here and here. I just used more of the green vegetable tops and leaves.
I have also added squash flowers which was available at that time.
Ingredients:
1 big bowl of combination but not limited of the following leafy vegetables with upo and talong.
malunggay fruits, skinned, cut into 2” lengths strips
malunggay leaves, removed from stem
upo, cut into wedges
eggplant, cut into 2” lengths strips
kamote tops, leaves, trimmed
squash tops, leaves, flowers, trimmed
grilled or fried fish, sliced crosswise
2-3 tbsp. bagoong na isda1 small size onioin, chopped
1 medium size tomato, chopped
1/2 thumb size ginger, sliced
salt
Cooking Procedure:
Dilute bagoong na isda in 3 to 4cups of water, strain in a sheave and pour solution in a casserole bring to boil add in ginger onion and tomato, simmer for 3 to 5 minutes, remove all scams that rises. Add in all the vegetables, vegetables that will require longer time to cook at the bottom and cook for 3-5 minutes or until half cooked now add the leafy vegetables at the top and cook for another 1 to 2 minutes or until vegetables are just cooked but firm, do not overcook. Season with salt if required. Top with grilled or fried fish and keep covered for a minute. Serve hot.
See other Ilocano Vegetable Soup Recipes;
Dinengdeng na Saging na Saba
Buridibud a Parda ken Malaga
Ginisang Gulay with Pritong Samaral
Sugpo at Upo Buridibud
Malaga ken Marungay, Samaral at Malungay
Dinengdeng with Inihaw na Tilapia
Dinengdeng with Inihaw na Bangus
Buridibud, Dinengdeng a Alukon ken Patani
Dinengdeng with Beef Soured with Tamarind
Dinengdeng, Labong, Saluyot at Sigarillas
Upo, Tabungaw nga Buridibud
Saluyot at Labong
Dinengdeng
this is real authentic dinengdeng.
ReplyDeletewherever do you find malunggay fruit and kalabasa flowers?
ReplyDeleteHi kai,
ReplyDeleteI am from Muntilupa so I buy my malungay fruit and my vegetables at Alabang public market or San Pedro Laguna market. For the readers who are in the Middle East malungay fruits are part of the Indian cuisine and are available at most vegetable market when in season they are called moringe fruit.
Kalabasa flowers are abundant when in season along the coastal towns of Laguna de Bay, including Muntinlupa City. It is one of the vegetables cultivated by small farmers along the dry coastal lots of the bay.
o my word! I was gonna ask you "Where are you? How do you manage to get these ingredients???" But I read your comment. Kaya pala!
ReplyDeleteI miss dinengdeng!!! Pahingi!
sana marami pa recipe ng bulanglang...
ReplyDeleteayus kaau ang sabaw ana labi na kon naa mais #12 nga init dayon sinugba nga bangus sawsaw sa tuyo nga daghan ug sili,,,hinomdom man pod ko sa ako tatay ana!!!
ReplyDeleteCan any one help me find malunggay leaf, dahon ng kamote,langka panggulay at labong here in Abu Dhabi? Pls. help... mis na mis ko tong mga gulay na to!!!
ReplyDeleteI use to cook dinengdeng too, my friends liked it very much specially they have no time to do it. I just want to please share us recipes for bataw or pard a. Its easily grown here in NY..... Tnx ....... From Nitz NY
ReplyDeleteI could perhaps if I could find some, thanks Nitz.
ReplyDelete